Recipe Courtesy of Alaska Seafood
Jerk-style cooking uses a pungent blend of hot spices. Jerk seasoning is commonly applied to meat and chicken, but it also tastes fantastic with a fatty fish like salmon. The sweet, spiked pineapple provides the perfect contrast to the intense jerk seasoning.
Prior to grilling, soak wooden skewers in water for at least 30 minutes.
Mix together jerk seasoning, garlic, 1/4 cup brown sugar, orange juice, soy sauce and 1/4 cup olive oil. Lay Alaska Salmon on a cutting board so that the grain of the flesh is horizontal; cut salmon length-wise into 2-inch wide strips. Place the strips in a large resealable plastic bag. Pour jerk marinade over the salmon; seal bag and turn several times to coat. Marinate, refrigerated, for 15 to 30 minutes.
Preheat grill or broiler/oven to medium-high heat. Slice off top, bottom and skin of the pineapple. Cut into 1-inch slices, then cut each slice into 8 to 10 pieces. In large bowl, mix salt, 1/4 cup brown sugar, chili powder and allspice. Add pineapple; stir to coat. Thread salmon and pineapple chunks onto skewers. Place skewers onto a grill or broiling pan brushed with olive oil and cook, 5 to 6 inches from heat, for 3 to 4 minutes per side. Turn once during cooking. Cook just until salmon is opaque throughout.